These Pumpkin Pancakes are the perfect breakfast to start your day with. They came out fluffy and delicious! These Pumpkin Pancakes are made with a combination of simple ingredients that celebrates the Fall season and gives breakfast time a touch of warmth and satisfaction. I have to mention the aroma of the spices makes your morning a memorable one 🙂
Hi, Pumpkin season is here! I always get so excited about this time of year and I get inspired to make delicious recipes using pumpkin purée like these pumpkin pancakes.
Pumpkin Pancakes
I always feel I have to go to the super and get more than a few cans of this amazing ingredient. Pumpkin purée is in such demand during this time of year (Fall) that I don’t want to take the risk of finding an empty shelf when I need it. Trust me it has happened to me before, so this year I learned from my mistakes and I got myself a few pumpkins purée cans.
There is so much we can do with them like these amazing Mini Pumpkin Cheesecake and these flavorful pancakes.
When making this recipe I decided to make them using three bathes using three types of milk. You might be asking, What are you going to do with all those pancakes? And the answer is I have a big family and they are all waiting to devour them and some of them I freeze. For the first batch of pancakes I made I used whole milk. The pancakes came out fluffy and delicious. However, I couldn’t stop there, I was curious about how they will come out using a different type of milk so I decided to make the second batch with almond milk.
The second batch using almond milk didn’t look as fluffy as the first batch I made with whole milk, however, the flavors were amazing. I wasn’t satisfied enough. I wanted to make a pancake that had the fluffy texture as the ones I made using whole milk because some members of my family have lactose intolerance and they were not able to eat. So I decided to make a third batch using oat milk. Yes, Yes, Yes! The pancakes came out perfect. They came out light and fluffy. I have to say these are so far the best pumpkin pancakes I have ever tried! These pancakes made with creamy oat milk are worth trying!
How to make Pumpkin Pancakes:
The first step to make these pancakes is to combine the dry ingredients. In a mixing bowl add and combine 1 ½ cup of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoon cinnamon, ⅓ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon pumpkin spice. I added a pinch of ground ginger (optional).
Make an opening in the center of the flour mixture and set aside.
In a separate mixing bowl combine the wet ingredients. Add 1 cup (245g) pumpkin puree, 1/4 cup (55g) white sugar, 1 cup extra creamy oat milk (or any milk of your preference), 2 large eggs (*These pumpkin pancakes can be easily made vegan by using an egg replacer) and 3 tablespoons unsalted butter (melted).
Whisk until all well combined.
Then, in the center of the flour mixture (dry ingredients) pour the wet ingredients. Gently stir and no worries about a few lumps in the mixture. If the batter seems to look thick just add a little bit more milk.
Place 1 or 2 tablespoons of unsalted butter onto the griddle or skillet. Let it melts and scoops out the batter (I used a 1/4 measuring cup for this) onto the griddle or skillet.
Flip the pancakes after little bubbles start to show and the bottom is browned. This will take 2 to 4 minutes.
Happy Breakfast, Enjoy!
Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.
Until the next one…
Pumpkin Pancakes
Ingredients
Dry Ingredients:
- 1 ½ cup of all-purpose flour
- 2 teaspoons of baking powder
- 2 teaspoon cinnamon
- ⅓ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon pumpkin spice
- a pinch of ground ginger optional.
Wet Ingredients:
- 1 cup (245g) pumpkin puree
- 1/4 cup (55g) white sugar
- 1 cup extra creamy oat milk or any milk of your preference
- 2 large eggs *These pumpkin pancakes can be easily made vegan by using an egg replacer
- 3 tablespoons unsalted butter melted.
Instructions
How to make Pumpkin Pancakes:
- The first step to make these pancakes is to combine the dry ingredients. In a mixing bowl add and combine 1 ½ cup of all-purpose flour, 2 tablespoons of baking powder, 2 teaspoon cinnamon, ⅓ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon pumpkin spice. I added a pinch of ground ginger (optional). Make an opening in the center of the flour mixture and set aside.
- In a separate mixing bowl combine the wet ingredients. Add 1 cup (245g) pumpkin puree, 1/4 cup (55g) white sugar, 1 cup extra creamy oat milk (or any milk of your preference), 2 large eggs (*These pumpkin pancakes can be easily made vegan by using an egg replacer) and 3 tablespoons unsalted butter (melted). Whisk until all well combined.
- Then, in the center of the flour mixture (dry ingredients) pour the wet ingredients. Gently stir and no worries about a few lumps in the mixture. If the batter seems to look thick just add a little bit more milk.
- Place 1 or 2 tablespoons of unsalted butter onto the griddle or skillet. Let it melts and scoops out the batter (I used a 1/4 measuring cup for this) onto the griddle or skillet. Flip the pancakes after little bubbles start to show and the bottom is browned. This will take 2 to 4 minutes. Happy Breakfast, Enjoy!
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Let me know how it turns out for you! Leave a comment, rate it, and do not forget to tag your pictures to #asimpletweakrecipes on Instagram.
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